2. When cold, take out the meat, being careful not to break the body or tail shells, and rejecting the stomach, the black vein running along the back of the tail, and the spongy fingers on the outside of the body.

3. Cut the meat into dice with a silver knife, and stand it in a cold place until wanted.

4. Make the mayonnaise.

5. Clean the two tail shells, and one back, in cold water, und with scissors, remove the thin shell from the under side of the tail.

6. Wash and dry the lettuce leaves, put them around the salad dish in two or three layers.

7. Join the shells together in the form of a boat, the body shell in the centre; place them in the salad dish.

8. Mix the mayonnaise and lobster together, put it into this boat. If there is any coral, mash it fine and sprinkle it over the whole.

9. Garnish with a chain of the whites of hard-boiled eggs cut into slices and linked together.